Immerse sausages for 5 min in cold running water, then hang them to cool down below 6°C (43°F). If no suitable cooling conditions are available, arrangements need to be made to bring the temperature to 12° C (53° F) or less.

Notes

* Cooked stock fat is the fat that remains in a cooking pot after boiling meats.

When the Second World War has ended many cities were completely destroyed and there were shortages of everything. Bread rolls were saved and would become dry in time. Later, they will be soaked in milk or water and reused again.